Consumeristic food norms contribute to climate change, for example through harmful agricultural practices, waste, transportation and refrigeration. Have you ever wished you knew how to eat more sustainably – but not known where to start?
Fermentation is an accessible way to preserve food and reduce waste associated: In our group, we explore how to make all steps in our cooking sustainable. For example, we try to source ingredients for our ferments locally (by foraging or going to a farmer’s market) and reuse what resources we can in the process (such as food scraps or old jam jars) to reduce overproduction and overconsumption.
Kinship with the more-than-human world: the microbes we cultivate are members of our collective, and we practice seeing the world as an ecosystem that does not revolve around humans. Humanity co-evolved with bacteria, and they can help us clean up our mess. Let’s respect and rebuild our web of co-evolved relationship.
Mindset of slow living: Fermentation is not just about food for us; it’s about adopting a mindset of slow living and appreciating natural cycles. This practice encourages individuals to slow down, reduce the rush of modern culture, and follow the natural rhythms of growth and decay.
Fermentorskab 